Venison Tortellini Lasagna

Venison Tortellini Lasagna is a mix of ground venison, spices, tortellini and red sauce. Oh, and let’s not forget the cheesy goodness. I’d like to repeat what my oldest son, Chase, said about this recipe, but I’m a lady and try to not talk like that so I’ll have to edit the bad words with bleeps.

He said, “That’s the best “bleeping” “bleep” ever! You need to “bleeping” fix this “bleep” more often…at least once a week. Ummm, “bleep” that’s good!” So, now that you know what he said about it, you should know it’s good because he almost never comments on anything I fix for dinner.

Put the ground deer burger and water in a large skillet over medium-high heat. Mix the water into the burger well and continue to stir and break up the meat as it fries. You want the meat mixture to turn out nice and smooth.

Once the ground deer burger is halfway done, (after about 5 minutes) add the spices, oregano, basil and celery, and continue frying until the meat is done, which will take no more than 5 more minutes.

Add the spaghetti sauce and let it simmer for another minute and then remove it from the heat.

In a kettle, bring about 3 quarts of water to a boil and then add the tortellini. Cook for 8-9 minutes or however long the package says and gently stir it every couple of minutes.

Preheat the oven to 375 F °.

When the tortellini is done, drain the water and gently spoon half of it evenly into an 9" x 13" casserole dish.

Top it with the ground deer burger and sauce mixture, then another layer of tortellini, then a final layer of the meat mixture.

Finally, add the mozzarella cheese on top and let it bake for about 5 minutes--just until the cheese is melted and gooey.